Moroccan Harissa Marinade 
This spicy paste is great on beef, game, lamb and pork. Allow 2-3 tbsp per 500g meat, or 1 tbsp for a steak. Rub it in, leave for 10 minutes or so, then whack on the grill. The mix can also be used as a condiment or dipping sauce, so put any left-over sauce on the table when you serve.
Ingredients:
30 g large, dried hot red chilies, such as ancho, pasilla, new Mexico, guajillo or combo, crumbled
1 carrot, peeled and sliced
2 large red peppers, cored, de seeded and cubed
8 garlic cloves, crushed
1 tsp coarse salt, or to taste
1 Tbs green cardamom pods (to yield 1/2 tsp seeds)
2 Tbs cumin seeds
2 Tbs coriander seeds
1 Tbs black peppercorns
75 ml extra virgin olive oil
Procedure:
1 Put the chilies, carrot and red peppers in a medium saucepan, and cover with about 5 cm of boiling water. Bring to the boil, reduce to a lively simmer and cook for 15 minutes or till tender.
2 Strain out the solids and put them into a food processor.
3 Meanwhile, in a mortar and pestle, pound the garlic, salt, cardamom seeds (having discarded the seed pods), cumin, coriander and peppercorns. Add to the food processor with 50 ml of the olive oil and process to a rough paste. Taste and add more salt if necessary.
4 Use straight away or pour into a sterilized jar and top with remaining olive oil to seal.
5 Refrigerate, once cooled, for up to 1 month, topping up the oil seal after each use.
Yield: Makes: about 1 1/2 cups
